Lemony Garlic Chicken

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This is the synergy I was hoping for! I posted a tomato and anchovy and garlic butter spaghetti recipe. Eliza makes it for her family, and it's a hit! Eliza posts pics of the endeavor on the facedbooks. Friends of Eliza post a recipe they're reminded of, from the New York Times. I make that recipe.

Things of note for this recipe: First off, this one was simple, and I made it for lunch. Not a huge time commitment. Secondly, I use chicken thighs. If you are boring/weird/like spending three times as much money on things/hate good flavor, you can certainly use chicken breasts. But don't. Third, this recipe uses anchovy, but I did not mention it in the title. People are afraid of anchovies. So make this dish, serve it to them, and don't even mention the anchovies until after they've already finished their seconds.

And finally - this was the first dish I've made using my very own Fire Escape Herbs, who are doing very well and have not died yet at all. This is a major accomplishment for me!

Ignore the jars of cucumbers and beans in the background - I was also making pickles while I made this. Recipe to follow.

This dish makes a lot of sauce, so I highly recommend either a side of fluffy rice (get the most out of that rice cooker, Dad!) or a crusty bread for sopping up sauce and bits of capers. The chicken is intense in flavor, and would be great sliced up on top of a salad. Also of note, this sucker is potent and garlicky - probably best to make out before eating this one.



Ingredients:

  • 1 1/4 lbs boneless, skinless chicken thighs (4 to 5 thighs)
  • salt
  • pepper
  • 6 garlic cloves, diced
  • 1/4 cup extra virgin olive oil
  • 2 oz. tin of anchovy fillets
  • 2 Tbs capers
  • 1 tsp red pepper flakes
  • 1 lemon, halved
  • fresh parsley from your Fire Escape Herb Garden, chopped


To Prepare:
  1. Preheat your oven to 350 degrees.
  2. Season your chicken thighs with salt and pepper on both sides and let sit for 15 minutes at room temperature.
  3. Heat a large, oven-proof pan over medium-high heat. Once hot, add your olive oil.
  4. Add 5 of the diced garlic cloves, all of the anchovies removed from their oil, the capers and the red pepper flakes.
  5. Cook, stirring with a wooden spoon, until the anchovies have fully dissolved into the oil; approximately 5-7 minutes.
  6. Add the chicken thighs to the pan and cook until browned to a bit of a crust on one side, about 7 minutes. Flip the thighs and place the pan in the oven for 7 minutes.

  7. When the chicken is done, move it to a separate plate and place the pan back on the stove top. Over a medium heat, add the remaining garlic and the juice of half of the lemon. Cook for a minute, using the spoon the scrape the crusty brown deliciousness from the pan and into the sauce.
  8. Return the chicken to the pan and cook in the sauce for another minute.
  9. Move chicken to a plate, then spoon copious amounts of the garlicky-lemony sauce all over the top. Add the juice of the other lemon half over the top. Serve with a side of fluffy rice or a crusty bread for all your sopping needs.


Bon appetit!

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